12 chocolate wafers, crushed
1/3 c. pecans, crushed
1/4 c. butter
1 pt. each coffee and vanilla ice cream
2-3 tbsp. coffee liqueur, optional
1/2 c. frozen whipped topping

Make crust by combining crumbs and pecans; add melted butter. Stir together and press into bottom and sides of ungreased pie pan. Bake a 350 degrees for 5 minutes.

Cool and fill by adding 1 layer softened coffee ice cream, then drizzle chocolate (plain or mixed with coffee liqueur) over layer. Add second layer vanilla ice cream.

Decorate top with 1 band ring of whipped topping on top of whole pie. Drizzle with chocolate for decoration. May also add a few crushed pecans for garnish.

Makes 1 (9-inch) pie. Delicious for summer or any season. May be frozen and used as needed. Cover tightly if freezing.